End of Summer Dish ~ Linguine with Meatballs and Peppers!

Anything juicy is good... using the last of this summer's tomatoes and peppers, one can't imagine making anything else!

For this dish you will need: ground veal and mild Italian sausage (no fennel) and you will need fresh garden tomatoes and green/red peppers. Blanch about 6 whole tomatoes and remove the skin. Wash and cut up 4-5 peppers. Chop one whole onion and saute together with the peppers in olive oil. Once browned, add the whole skinless tomatoes to the onion and peppers. Simmer this for 3 hours until you have a delicious liquid... sauce.

Prepare meatballs: mix ground 1 lb ground veal with 1/2 cup of bread crumbs, 1/4 cup of heavy cream, 1 egg optional, 1 tbs of grated parmesan cheese along with dried herbs: rosemary, mint and oregano, a dash of garlic powder and a pinch of salt.  Drop the meatballs into the tomatoes/pepper sauce which should be at a rolling boil. In the meantime, grill or pan fry 2 links of Italian sausage cut into chunks along with one diced tomato until slightly blackened. Boil the linguine in salted water. Once tender, drain and rinse.

Serve the drained linguine on large plates or even bowls, top with the meatball tomato and pepper sauce and add a few sausage chunks/blackened tomatoes. Top with fresh grated parmesan cheese.

~ Tutti a Tavola!